Text 680, 83 rader
Skriven 2008-01-12 13:32:45 av Glen Jamieson
     Kommentar till en text av Michael Loo
Ärende: TASTES 662  80112
=========================
 -=> Quoting Michael Loo to Jim Weller <=-

 JW> I never swilled anything as rough as Kevin #1 (except cheap sherry
 JW> as part of Purple Jesus punch on one occasion in college) but rarely
 JW> drink as well as Kevin #2 although I aspire to, wallet permitting.

 ML> I've drunk some awful (alcoholic) things in the company of
 ML> Kevin #1 but would be grateful for the acquaintance of Kevin #2.

 ML> Though given the dual resources of my b-i-l John and my friend
 ML> Nicholas I have drunk perhaps better than any other poverty-line
 ML> person on this planet.

The aforementioned K #1 has entrusted me with the care of some bottles
of port which one of his friends bequeathed to him, and which I think
he doesn't trust himself not to inadvertently consume.  He said they
should await the next visit of yourself or other devotees of the grape.
It is possible that they are valuable, and if one or other of his
light-fingered friends realised that, they could disappear that way.

In order of increasing age they are:

Yalumba port, Galway Pipe, undated, but probably mid 1970s
d'Arenberg 1975 vintage port (has old label, $7.92, bottled 1976)
Penfolds five star Club Port, Vintage 1956
Penfolds Para Liqueur port, vintage 1944 (in the squat bottle)

Is there anything there which is rare and valuable enough to attract
you, or should I drink the lot now?

 ML> Dormouse, Apicius style (not tried)
 ML> cat: historical, appetizer, not tried
 ML> servings: 1

 ML> 1 md dormouse, about 6 oz, cleaned, skinned
 ML> s&p
 ML> 2 Tb clarified butter
 ML> 1 ts honey
 ML> 2 Tb dry red wine
 ML> 1 ds asafoetida (hing powder)

Surely that would not be pure, unadulterated asafoetida?!  It seems to
be an excessive amount for one small doormouse.

 ML> After Apicius

Who is hardly in a position to be consulted.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Peixe Oporto (Baked Fish with Port Wine Sauce)
 Categories: Fish, Portuguese
      Yield: 4 Servings
 
  1 1/2 lb Sea bream or other suitable
           -white fish
      1 oz Butter
    2/3 c  Port wine
      2    Egg yolks
      1 tb Cream
           Paprika
           Salt
 
  Prepare the fish and season with salt and paprika. Bake it with the
  butter in a covered fireproof dish in a moderate oven (350 deg. F)
  for 5 minutes. Add the port wine and continue cooking  until the fish
  is tender - 15 to 20 minutes. Strain of the liquor from the dish and
  cook quickly in a saucepan to reduce it a little. Cool, and beat in
  the egg yolks, add the cream and reheat very gently but do not bring
  to the simmering point. Pour the sauce over the fish and serve with
  Savory Rice (opt.)
  
  Source: the complete book of World Cookery Crescent Books, Inc. A
  Division of Crown Publishers, Inc. 419 Park Avenue South, New York,
  NY 10016 ISBN 7064 0023 2 1972
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)